Sopa de Albóndigas
The ingredients for the meatballs are:
1/2 kilo ground beef (1 pound)
1/2 cup rice, dry measure
2 cup tomato purée
1 chile morita
1 or 2 T Tone's steak seasoning
2 C boiling water
First, the tomato purée and chile were added to a heavy pot with a generous layer of olive oil. After the purée had simmered briefly, 2 cups of boiling water were added.
The egg, seasonings and cooked rice were mixed into the meat. As Adriana formed the meat balls, she dropped them into the gently simmering tomato sauce.
While the meatballs simmered for about half an hour, she begin preparing the vegetables.
2 C shredded cabbage
1 C each of frozen corn and peas
6 green onions
8 small potatoes
1+ C broccoli
After the carrots were diced and the potatoes quartered, the veggies were sautéed in olive oil for 10 or 15 minutes, covered -- until the potatoes were almost fork tender.
The meatballs and tomato sauce were added to the veggies and simmered covered for another 15 minutes.
The soup was served piping hot with a sprinkle of mozzarella cheese.
The eating was great!
|If you wish to write to Adriana Rosales you may send an e-mail to AdrianaR@rollybrook.com|